Nestled in the heart of the Mayan temples, in the state of Yucatán, these lands, over 2,000 years old, have highly nutritious soil, ideal for cultivating Criollo cocoa beans.

Nicknamed "white gold" or "the queen of cacaos" due to its superior quality, both in taste and health benefits, the Criollo bean has a very complex and delicate aromatic profile, with notes of liquorice, berries, and tobacco.

While the Criollo cocoa tree is considered the best cocoa variety in the world, it remains very fragile and sensitive to disease, making it less suitable and less profitable for large-scale production. This is why there are very few plantations cultivating Criollo cocoa.

Only 5% of the world’s cocoa production comes from Criollo beans.

This exceptional bean is particularly prized by fine chocolatiers and highly appreciated by connoisseurs. Mary is one of the few chocolatiers in the world to use only Criollo beans throughout her entire production process. What’s even more exceptional is that these beans come from her own plantation.

The Mayan population, still living near the plantation, takes care of the cultivation of Mary’s cocoa using ancestral methods, from tree to bean.

For them, growing cocoa has a deep meaning: by working the land of their ancestors, they forge a direct connection with their gods. They are particularly proud to contribute to the creation of Mary’s chocolate.

Mary places great importance on the well-being of the local community of Tikul, supporting them not only financially—by paying wages well above the standard—but also by improving their overall living conditions. Mary truly takes care of her cocoa farmers in every aspect.

By sourcing directly at the origin, Mary guarantees exceptional beans, certified Cacao Trace, a symbol of her commitment to quality and sustainability.